Name: Oatmeal Cream Pies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups rolled oats; 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened (for filling); 1 cup powdered sugar; 1 tablespoon milk; 1 teaspoon vanilla extract (for filling)

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Oatmeal cream pies are a nostalgic treat that bring back childhood memories. These soft and chewy oatmeal cookies are sandwiched together with a creamy, sweet filling. Perfect for any occasion, they offer a delightful balance of flavors and textures, making them an irresistible snack or dessert.

Oatmeal Cream Pies

Ingredients

For the Oatmeal Cookies:

1 ½ cups rolled oats

¾ cup all-purpose flour

½ teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Cream Filling:

½ cup unsalted butter, softened

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture and mix until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick.

Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.

Bake for 8-10 minutes, or until the edges are lightly golden and the cookies have set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the filling, beat together the softened butter, powdered sugar, milk, and vanilla extract in a medium bowl until smooth and creamy.

Once the cookies have cooled, spread a generous amount of the cream filling on the flat side of one cookie, then sandwich it with another cookie.

Enjoy your homemade oatmeal cream pies!

Servings and Timing

Servings: 12 pies

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Variations

I love experimenting with different variations of oatmeal cream pies! For a twist, I sometimes add chocolate chips or raisins to the oatmeal cookie dough. Another fun variation is to add a little peanut butter to the cream filling for a peanut butter and oatmeal combination. You could even swap the vanilla extract in the filling for almond extract for a nutty flavor. Feel free to make these pies your own by adding your favorite mix-ins!

Storage/Reheating

I find these oatmeal cream pies store really well at room temperature. To keep them fresh, I store them in an airtight container for up to a week. If I need to keep them longer, I’ll pop them in the fridge where they can last for up to two weeks. If I’m craving them warm, I can easily reheat them for a few seconds in the microwave – the cookies soften up and the cream filling gets extra gooey!

FAQs

How do I keep the oatmeal cookies chewy?

To keep the oatmeal cookies soft and chewy, be sure not to overbake them. Once the edges are lightly golden, remove them from the oven. Also, allowing them to cool on the baking sheet for a few minutes before transferring them to a wire rack helps them retain moisture.

Can I make these oatmeal cream pies ahead of time?

Yes! These pies actually get better after sitting for a day or two, as the filling has time to set. You can prepare the cookies and filling ahead of time, and then assemble them when you’re ready to serve. They store well in an airtight container for up to a week.

Can I freeze these oatmeal cream pies?

Absolutely! These oatmeal cream pies freeze really well. I like to wrap each pie individually in plastic wrap or parchment paper and store them in an airtight container or freezer bag. When ready to enjoy, I just pull them out of the freezer and let them thaw for a few minutes.

Can I substitute the butter in the filling with something else?

If I want a dairy-free option, I can substitute the unsalted butter in the filling with a non-dairy butter substitute. Coconut oil could also work as an alternative, although it may change the flavor slightly.

What can I add to the cookies for extra flavor?

For added flavor, I sometimes mix in a handful of raisins, chopped walnuts, or even chocolate chips to the oatmeal cookie dough. These additions bring a delightful variety of textures and tastes to each bite.

Conclusion

Oatmeal cream pies are the perfect combination of soft, chewy cookies and a creamy, sweet filling. They’re easy to make and can be customized to fit your tastes, whether you like to add chocolate chips, raisins, or even a little peanut butter. Whether I’m enjoying them with a cup of tea or sharing them with family and friends, they never fail to bring a smile to my face.

Recipe:

Oatmeal Cream Pies

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Author: Cheryl
Total Time: 25 minutes
Yield: 12 pies
Diet: Vegetarian

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Description

Oatmeal cream pies are a nostalgic treat made of soft, chewy oatmeal cookies sandwiched with a creamy, sweet filling. Perfect for any occasion, they offer a balance of flavors and textures, making them an irresistible snack or dessert.

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.
Bake for 8-10 minutes, or until the edges are lightly golden and the cookies have set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
For the filling, beat together the softened butter, powdered sugar, milk, and vanilla extract in a medium bowl until smooth and creamy.
Once the cookies have cooled, spread a generous amount of the cream filling on the flat side of one cookie, then sandwich it with another cookie.
Enjoy your homemade oatmeal cream pies!